Prep Time::10 mins
Cook Time:: 4 hrs 30 mins
Additional Time:: 3 hrs 30 mins
Total Time:: 8 hrs 10 mins
Servings::14
Ingredients
1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
aluminum foil
¾ cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon celery seed
Directions
Remove rib roast from the refrigerator. Allow it to come to room temperature for about 3 hours, depending on its size.
Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
Place rib roast onto the prepared roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a bowl. Coat roast all over with flour mixture.
Roast in the preheated oven until cooked to your desired degree of doneness, about 4 1/2 hours (20 minutes a pound) for medium-rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (49 degrees C) for medium-rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well-done.
Cover roast with aluminum foil. Let rest on the counter in a warm spot for 30 minutes to 1 hour before slicing.
Emma Crawford